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In a non-stick frying pan placed over a medium to high heat, warm the oil, then add the rosemary and lemon zest and let them sizzle, as you stir, for about 30 seconds.
Now grate in the garlic (a garlic crusher works equally well) and stir for another 30 seconds, making sure that the garlic doesn’t colour.
Put in the beans with some rinsing water still clinging to them, stirring gently but thoroughly enough to coat the beans.
Squeeze in the lemon juice and add salt and pepper to taste, then cook, stirring occasionally, until the beans are hot.
Serve with a drizzle of olive oil.